10 minutes
A vibrant, tangy delight that pairs perfectly with a variety of dishes. The key to a smooth, creamy texture lies in the gradual addition of olive oil during blending.
Bell Pepper, cut into large pieces
each
cups
Garlic Clove, crushed to a paste
each
teaspoons
tablespoons
pinches
1. Blend Base Ingredients
Gather your food processor and add the green bell pepper, coriander leaves, crushed garlic cloves, ground cumin, white wine vinegar, and a pinch of fine sea salt. Blend these ingredients together until they form a consistent, light green paste. This initial blending stage ensures that all the flavors meld together beautifully, creating a harmonious base for your sauce.
2. Add Olive Oil Gradually
With the food processor running, gradually add the extra virgin olive oil. This step is crucial for emulsification, which gives the sauce its smooth, creamy texture. Pour the oil in a slow, steady stream, and watch as the sauce transforms into a luscious, cohesive mixture.
For a creamier version, add a dollop of Greek yogurt or a splash of coconut milk. This will also have the effect of mellowing the spiciness if you've gone a bit heavy-handed with the chili.
Roast some of the ingredients before blending them into the sauce. Roasting tomatoes, onions, or garlic can add a depth of flavor and a different dimension to your sauce.
Incorporate a hint of sweetness by adding a small amount of honey, agave, or even a ripe mango to the sauce. This can help balance out the acidity and heat.
While lime might be the traditional citrus used in the original recipe, try swapping it out for other citrus fruits like lemon for a tangier taste, or orange for a sweeter note. You can even use grapefruit for a bitter-sweet profile.
To play with the spiciness, consider using different types of chilies or adjusting the amount. For a milder variation, deseed the peppers, or for a smokier profile, add a touch of chipotle in adobo or a dash of smoked paprika.
For the best flavor, select the freshest cilantro and garlic. Bright green leaves and firm garlic cloves are indicators of freshness.
Create a stable emulsion by adding the oil in a slow, steady stream while blending, adjusting thickness with water if necessary.
Use fine sea salt or kosher salt, adding incrementally and tasting as you go, especially when incorporating heat elements like chili peppers.
Taste as you go to balance the acidity from vinegar or citrus juice, using fresh lime juice or high-quality sherry vinegar for complexity.
Keep the sauce in an airtight container in the fridge, using it within a week for optimal flavor, with oil acting as a seal to extend freshness.
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